A Khmer culinary herb. ម្អមក្ដាម or ម្អមស្រែ (Limnophila Aromatica). Commonly known as Rice Paddy. A Store-bought herb meant cooking but I saved bottom cuttings for propagation. No more hour drive to Asian market for this herb. The Khmers used it to garnish just a handful of dishes known to be peasant style dishes. In memory of my great-grandparents, a dish they called Drei-Gobb. A concoction of tiny fishes and shrimps dry rubbed with lemongrass paste. A consists of Lemongrass, Kaffir lime leave, Galangal, Tumeric, hot chili, and garlic. Lastly, Rice Paddy herbs for aromatic, and green tamarind as a sour agent, than wrapped in banana or Lotus leave and baked in hot ash/Amber. This cooking method requires no cookware. A native to Cambodia. A perennial in tropical and subtropical climate. Frost sensitive. Hardy in USDA Zone 9a. Rice Paddy herb is an aquatic plant, and spread rampantly forming a mat of spreading stolons just below ...
(Lippia graveolens) commonly called Mexican oregano, Redbrush lippia. Prefer full sun, but can tolerate some shade. Prefers loamy, sandy, well-drained soil with a 6-8 ph. Building soil with organic material to add nutrients to the soil. Fertilize with 3-2-3 (NPK) as needed.
ជីរបន្លា/ជីរណា, Culantro (Eryngium Foetidum) is Khmer culinary herbs. Used in Soups, Salad, Stir Fry, and Sauce (Khmer pesto). Culantro is one of the most needy herb in my planter gardening in terms of watering and sunlight. Too wet will cause root rot and dies. In USDA zone 9a, direct sun will burn the leave. A native to Cambodia. An annual in tropical and subtropical climate. Frost sensitive. It will reseed itself under a suitable condition. This toothed linear leafy plant is a shade loving plant.. 4282019 A must have in Khmer culinary.
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